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Sunday, March 20, 2011

There are certain flavors and ingredients that will automatically make me gravitate towards a recipe. Some include (but are not limited to) tomatillos, roasted poblano peppers, and crab will always make want to drop everything and make it. So imagine my delight when this week's Project Pastry Queen recipe choice was Green Chile Crab Cakes with Tomatillo Salsa. I have almost picked these for my choice every single time, but I have always been lured away by sweets and desserts.

This is a pretty standard recipe for crab cakes, with just a few fun twists: Roasted poblanos are added to the mix, along with jalapeno, cilantro, lime juice, and red bell pepper. They are then served with roasted tomatillo salsa, which is pretty much my favorite condiment ever.

I stayed pretty true to the recipe, however I did add some jalapeno, cilantro, and lime juice to the salsa. The original recipe makes 8 crab cakes, but I only made 4 since they were just for Joey and me. I kicked myself afterward, because leftover cakes would have been great on a salad, or better yet, as a burger with some melted pepperjack cheese and extra salsa. Next time...

Tara of Smells Like Home has the full recipe posted on her blog. Next week we have another doozy of a desset: Toffee Bar Brownie Torte.

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